Salmon Mille-Feuille and Whole-Leaf Spinach

Slice the salmon into very thin scallops and keep refrigerated.

Roll out the puff pastry to make 4 rectangles measuring 11 x 6 cm (4 x 2 1/2 in). Prick the surface of the dough with a fork. Using a brush, coat with egg yolk. Bake for 20 minutes at 400 °F (220 °C).

Remove stalks from spinach, and wash and drain leaves. In a saucepan, melt a little butter and quickly stir-fry the spinach leaves just until tender but still crisp.

Fry the salmon scallops in a non-stick pan until cooked through.

Take the 4 puff pastry rectangles and cut them in 3 layers. Take the two bottom layers and on each, spread spinach and then add salmon scallops. Rebuild the Mille-Feuille by stacking the two garnished layers and top with the third layer. Cover with the beurre blanc sauce. On top, make a chequered design with chopped parsley and paprika. Pour the remaining sauce onto the plate, around the mille-feuilles.

Beurre blanc Sauce:
Put the water, vinegar and chopped shallots into a saucepan and cook over medium heat. Reduce the mixture as much as possible. Add the 35 % cream and reduce again by half. Let cool.

Gradually add softened butter, bit by bit. The mixture will become creamy. Season with salt and pepper. Add lemon juice. Keep sauce warm in a double-boiler.

Jean Soulard, Executive Chef, Le Château Frontenac